Fleur de Sel Melon Soup with Chamomile Sorbet

Total Time:
1 hr 5 min
45 min
20 min

6 servings

  • Melon soup:
  • 3 ripe cantaloupes
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 2 teaspoons grated ginger
  • 1/2 cup honey
  • 1 lime, zested
  • 1/4 cup white wine
  • 1 tablespoon lime juice
  • 20 fresh raspberries
  • 1 tablespoon fleur de sel
  • Mint leaves
  • Chamomile Sorbet:
  • 2 cups water
  • 1/2 cup sugar
  • 1/3 cup glucose
  • 5 chamomile tea bags
Watch how to make this recipe.
  • To prepare the melon, cut melon in half and scrape out the seeds. Using a small Parisienne spoon or scoop, cut out 1/4-inch balls. Reserve to the side.

  • To prepare the soup, combine the water and sugar in a pot, and bring to a boil. Remove from the heat and add the ginger, honey, lime zest, white wine, and lime juice and let cool. Pour over the melon balls and allow to marinate for 2 hours.

  • To prepare the sorbet, combine the water, sugar, and glucose in a pot and bring to a boil. Add the chamomile tea bags and steep for 15 minutes. Strain, and run through an ice cream machine. Reserve in the freezer.

  • To serve: In the center of each bowl, divide the melon balls evenly. Place 1 scoop of sorbet in the center of the melon. Pour the soup around the melon and garnish with mint leaves, half raspberries, and a sprinkle of fleur de sel.

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    Recipe courtesy of Ina Garten